Unold 48880 Gebruiksaanwijzing pagina 36

Beschikbare talen

PARFAIT

The basis of a parfait consists of egg yolk and sugar, beaten in a bain-marie and

then mixed and frozen with other ingredients and cream to get a very creamy ice

cream.

Apple Calvados Parfait

500 g apple, 1 lemon, 4 tblsp Calvados or apple brandy, 1 egg, 2 egg yolk, 125 g

sugar, 375 ml cream

Peel and cube the apple, mix it with the lemon juice. Take 1 teaspoon aside and

cook and mash the remaining apple in a small amount of water. Beat eggs and

sugar in a bain-marie. Add the mashed apple to the cooled egg mass. Beat the

cream and add it also. Prepare ice cream in the ice cream maker. At the end of

freezing, add the apple cubes and the apple brandy. Serve with black current or

blackberry sauce.

Praliné Parfait

100 g sugar, 125 ml water, 3 egg yolk, 1 tsp vanilla sugar, 2 pinch of grated

orange peels, 125 g plain chocolate, 100 g nougat, 3 tblsp cocoa liqueur or rum,

415 ml cream

Boil sugar with water, beat the egg with the cooled sugar water, the vanilla sugar

and the orange peels. Melt chocolate and nougat and add to the eggs, add

liqueur or rum. Add the beaten cream. Mix all ingredients and prepare ice cream

in the ice cream maker.

STEVIA RECIPES

You can replace sugar with stevia. In this case always replace approx. 1/10 of

the specified sugar weight with stevia (for example, instead of 100 g of sugar,

use 10 g of stevia). We have provided several recipe suggestions for you here.

However please note that chocolate ice cream cannot be produced, because fat

and sugar come from the bar of chocolate. Likewise, vanilla ice cream cannot

be produced because in this case the sugar functions as an indispensable fla-

vour carrier.

Only use very fresh eggs. Consume the ice cream within one week. Consume

thawed ice cream immediately, do not refreeze it.

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Stand 25.10.2024